- 125g barley couscous
- zest 1 lemon, juice of ½
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- 1 tbsp extra virgin rapeseed oil
If you want a light alternative to other cooking oils, rapeseed is a great choice and has…
- ½ small pack dill, finely chopped
- good handful mint leaves, chopped
- ½ cucumber, chopped
- 2 nectarines, chopped
A smooth-skinned variety of peach native to China, similarly flavoured to peaches with slightly…
- 125g peeled prawns, or a handful of cashews or pecans for a vegetarian version.
There are thousands of different species of prawn, but tiger, king and North Atlantic are the…
Tip the couscous into a bowl and pour over just enough boiling water to cover, following pack instructions. Leave for no more than 5 mins, drain thoroughly, then fluff up with a fork and tip into a bowl. Stir in the lemon zest and juice with the oil, dill and mint, then add the cucumber and nectarines.
Toss through the prawns or nuts and serve on plates or pack into lunch containers.
Buying prawnsIf you don’t mind peeling them, look for Atlantic prawns in their shells, as they are not preserved in a salt glaze like their peeled counterparts – plus, they taste so much sweeter. Buy twice the amount of the peeled weight you require.
Why choose barley?Barley couscous is a high-fibre alternative to refined couscous.
Make it veggieIf you’re vegetarian, add a handful of cashews or pecans instead of the prawns.